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magazine fasteasyfresh grilled romaine and halloumi cheese with mint vinaigrette
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This 30-minute dinner tastes like warm sunshine on a cloudy day.
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(4.79)
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Watch the video and learn how to make this recipe.
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(4.2)
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If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.
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(4.07)
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Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.
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This squeaky textured cheese goes great with salty olives and herb-spiked olive oil.
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(5)
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Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
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Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.
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It’s all about the flavor and textural contrast between the salty, seared Halloumi cheese and sweet, juicy nectarines in this peak summer side.
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We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).
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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
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(4.04)
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This meaty, cheesy one-skillet dinner boasts big beer hall energy.
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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
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Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.
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Shredded Halloumi cheese stars in these meatless meatballs, a worthy vegetarian substitution that adds savory richness of its own.
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Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.
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For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
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This bright vinaigrette is good for a lot more than just grilled eggplant.
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(3.2)